garum

/ˈɡa.rũː/

LATINCE → TR

Çekim Tablosu

çoğulgara

tamlayangarī

Tanım

•garum

Diğer Dillerde

AlmancaFischsauce , Fischsoße (dişil) /ˈfɪʃˌzoːsə/

fish sauce

çekim: çoğul Fischsaucen · tamlayan Fischsaucen

köken: Fisch + Sauce

Fransızcagarum, sauce de poisson

Sorte de saumure que faisaient les Romains en recueillant les liquides qui s’écoulaient de petits poissons salés et qu’ils aromatisaient fortement.

İspanyolcasalsa de pescado

İtalyancasalsa di pesce

Rusçaгарум, ры́бный со́ус

истор. (в древнеримской кухне) рыбный соус

Arapçaصلصة السمك, صوص السمك

Farsçaسس ماهی

Felemenkçevissaus (dişil)

fish sauce

köken: From vis + saus.

Portekizcegaro, molho de peixe (eril) /ˈɡa.ɾu/

garum (Ancient Roman fish sauce)

köken: Borrowed from Latin garum.

Japoncaナンプラー , 魚醤, 魚醤油 /nã̠mpɯ̟ɾa̠ː/

nam pla (Thai fish sauce)

köken: Borrowed from Thai น้ำปลา (nám-bplaa).

Korece어장 /ʌ̹d͡ʑa̠ŋ/

fish sauce

köken: Sino-Korean word from 魚醬, from 魚 (“fish”) + 醬 (“sauce”).

İsveççefisksås

fish sauce

çekim: çoğul fisksåser · tamlayan fisksåsens

köken: fisk (“fish”) + sås (“sauce”)

Lehçegarum, sos rybny

słony sos o wyrazistym smaku, sporządzany ze sfermentowanych ryb i wielu przypraw; podstawowy składnik wykwintnej kuchni starożytnego Rzymu

Ukraynacaри́бний со́ус

Hintçeमीन सॉस

Fincegarum , kalakastike /ˈɡɑːrum/

garum

çekim: çoğul garumit · tamlayan garumin

köken: From Latin garum.

Rumencesos de pește

Dancafiskesovs

Norveççefiskesaus

Endonezcekecap ikan

Vietnamcamắm , nước mắm /mam˧˦/

Vietnamese salted, fermented fish or shrimp

köken: From Proto-Vietic *ɓamʔ (“salted fish”). Compare Tày bẳm, from an earlier form of Vietnamese.

aile: bún mắm, dưa mắm, liệu cơm gắp mắm, mắm bò hóc, mắm chưng, mắm muối, mắm nêm, mắm nhĩ, mắm ruốc, mắm sặc

Taycaน้ำปลา /nam˦˥.plaː˧/

fish sauce.

köken: น้ำ (náam, “water”) + ปลา (bplaa, “fish”). Cognate with Lao ນ້ຳປາ (nam pā), Northern Thai ᨶ᩶ᩣᩴᨸᩖᩣ (nam⁶ paa¹), Lü ᦓᧄᧉᦔᦱ (nam²ṗaa), Shan ၼမ်ႉပႃ (nâ̰m pǎa).

Tagalogcapatis /paˈtis/

fish sauce, a byproduct of making bagoong, used as an ingredient or condiment in the Philippines

köken: Borrowed from Malay petis (“shrimp paste”), from Javanese ꦥꦼꦠꦶꦱ꧀ (petis, “fish or shrimp extract”).

aile: magpatis, patisan

Malaycakicap ikan , kicap sotong , petis

fish sauce

çekim: çoğul kicap-kicap ikan

köken: From kicap (“any dark clear liquid sauce”) + ikan (“fish”)

Tamilceமீன் சுவைச்சாறு

Esperantogarumo

Birmancaငံပြာရည် /ŋàɴbjàjè/

fish sauce

köken: Thai น้ำปลา (nám-bplaa, “fish sauce”) + အရည် (a.rany, “liquid”).

aile: ပဲငံပြာရည်

Khmerceទឹកត្រី

fish sauce

köken: ទឹក (tɨk, “water”) + ត្រី (trəy, “fish”). Possibly calque of Thai น้ำปลา (nám-bplaa).

Etimoloji

Borrowed from Ancient Greek γάρον (gáron, “the fish whose intestines were originally used in the condiment's production”), alternative form of γάρος (gáros).

Kelime Ailesi

hydrogarum

mellogarum

oenogarum

oxygarum